{"id":761,"date":"2016-05-01T09:50:45","date_gmt":"2016-05-01T08:50:45","guid":{"rendered":"http:\/\/backblog.zieher.cc\/?page_id=761"},"modified":"2016-05-02T06:37:32","modified_gmt":"2016-05-02T05:37:32","slug":"rhabarber-streusel-kuchen","status":"publish","type":"page","link":"https:\/\/backblog.zieher.cc\/index.php\/rezepte\/rhabarber-streusel-kuchen\/","title":{"rendered":"Rhabarber-Streusel-Kuchen"},"content":{"rendered":"<table>\n<tbody>\n<tr>\n<td width=\"50%\">Zutaten (f\u00fcr 1 Springform\u00a0\u00d8 26cm):<\/p>\n<div style=\"font-size: small;\">4 Rhabarber-Stangen (ca. 570 g)<\/div>\n<div style=\"font-size: small;\">200 g Mehl<\/div>\n<div style=\"font-size: small;\">1 Pkg Vanillezucker<\/div>\n<div style=\"font-size: small;\">2 TL Backpulverpulver<br \/>\n100 g weiche Butter<\/div>\n<div style=\"font-size: small;\">100 g Zucker<\/div>\n<div style=\"font-size: small;\">2 Eier<\/div>\n<div style=\"font-size: small;\">2 TL Milch<\/div>\n<div style=\"font-size: small;\"><\/div>\n<div style=\"font-size: small;\"><em>f\u00fcr die Streusel:<\/em><\/div>\n<div style=\"font-size: small;\">75 g Zucker<\/div>\n<div style=\"font-size: small;\">75 g Butter<\/div>\n<div style=\"font-size: small;\">150 g Mehl<\/div>\n<div style=\"font-size: small;\">1 Pkg Vanillezucker<\/div>\n<div style=\"font-size: small;\"><\/div>\n<p><a href=\"http:\/\/backblog.zieher.cc\/wp-content\/uploads\/2016\/04\/IMG_8852_mark.jpg\" rel=\"attachment wp-att-756\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-756\" src=\"http:\/\/backblog.zieher.cc\/wp-content\/uploads\/2016\/04\/IMG_8852_mark-300x200.jpg\" alt=\"Rhabarberkuchen\" width=\"300\" height=\"200\" srcset=\"https:\/\/backblog.zieher.cc\/wp-content\/uploads\/2016\/04\/IMG_8852_mark-300x200.jpg 300w, https:\/\/backblog.zieher.cc\/wp-content\/uploads\/2016\/04\/IMG_8852_mark-768x512.jpg 768w, https:\/\/backblog.zieher.cc\/wp-content\/uploads\/2016\/04\/IMG_8852_mark-1024x683.jpg 1024w, https:\/\/backblog.zieher.cc\/wp-content\/uploads\/2016\/04\/IMG_8852_mark.jpg 1200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/td>\n<td>Zubereitung:<\/p>\n<div style=\"font-size: small;\">Alle Zutaten bereit stellen. Die Rhabarber-Stangen putzen, sch\u00e4len und in ca. 2 cm gro\u00dfe St\u00fccke schneiden. Die St\u00fccke zuckern und beiseite stellen.<\/div>\n<div style=\"font-size: small;\">In einer Sch\u00fcssel das Mehl mit dem Backpulver vermengen und ebenfalls auf die Seite stellen.<\/div>\n<div style=\"font-size: small;\">In einer zweiten Sch\u00fcssel die weiche Butter mit dem Zucker und dem Vanillezucker mixen.Die Eier einzeln unterr\u00fchren. Dann die Mehlmischung mit dem Schneebesen unterheben. Damit der Teig geschmeidiger wird, noch Milch unterr\u00fchren.<\/div>\n<div style=\"font-size: small;\">W\u00e4hrend man den Teig herstellt, die 75 g Butter in einem Topf bei sehr wenig Hitze verfl\u00fcssigen. F\u00fcr die Streusel die fl\u00fcssige Butter mit Zucker, Vanillezucker und Mehl zerbr\u00f6seln.<\/div>\n<div style=\"font-size: small;\">Den Ofen auf 200 \u00b0C Ober-\/Unterhitze vorheizen. Den Teig in die gefettete Springform geben,\u00a0 die Rhabarber-St\u00fccke oben drauf geben und dann die Streusel darauf verteilen. Die Springform\u00a0 in den Ofen geben und ca. 50 Minuten backen.<\/div>\n<div style=\"font-size: small;\">Den Kuchen in der Form ausk\u00fchlen lassen und dann aus der Springform l\u00f6sen.<\/div>\n<div style=\"font-size: small;\"><\/div>\n<div style=\"font-size: small;\"><\/div>\n<div style=\"font-size: small;\"><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"printfriendly pf-button  pf-alignleft\">\n                    <a href=\"https:\/\/backblog.zieher.cc\/index.php\/rezepte\/rhabarber-streusel-kuchen\/?pfstyle=wp\" rel=\"nofollow\" onclick=\"\" title=\"Printer Friendly, PDF & Email\">\n                    <img decoding=\"async\" class=\"pf-button-img\" src=\"https:\/\/cdn.printfriendly.com\/buttons\/printfriendly-pdf-button-nobg.png\" alt=\"Print Friendly, PDF & Email\" style=\"width: 112px;height: 24px;\"  \/>\n                    <\/a>\n                <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 1 Springform\u00a0\u00d8 26cm): 4 Rhabarber-Stangen (ca. 570 g) 200 g Mehl 1 Pkg Vanillezucker 2 TL Backpulverpulver 100 g weiche Butter 100 g Zucker 2 Eier 2 TL Milch f\u00fcr die Streusel: 75 g Zucker 75 g Butter 150 g Mehl 1 Pkg Vanillezucker Zubereitung: Alle Zutaten bereit stellen. Die Rhabarber-Stangen putzen, sch\u00e4len &hellip; <a href=\"https:\/\/backblog.zieher.cc\/index.php\/rezepte\/rhabarber-streusel-kuchen\/\" class=\"more-link\"><span class=\"screen-reader-text\">Rhabarber-Streusel-Kuchen<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":39,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-761","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/pages\/761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/comments?post=761"}],"version-history":[{"count":3,"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/pages\/761\/revisions"}],"predecessor-version":[{"id":769,"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/pages\/761\/revisions\/769"}],"up":[{"embeddable":true,"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/pages\/39"}],"wp:attachment":[{"href":"https:\/\/backblog.zieher.cc\/index.php\/wp-json\/wp\/v2\/media?parent=761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}